It’s been an exciting few days in Designed to Fit Land. We received our brand new custom software on Friday, which is absolutely AWESOME, but, like any new system, it had a few kinks. It was a hectic couple of days, trying to get meal plans to our clients, so they had time to food shop and prep before Monday, but we made it happen. And, once the meal plans were published in the system and delivered to clients, we barely had ANY issues at all, which just goes to show you just how user-friendly it is! We’ve come a long way from Excel spreadsheets! Anyway, I’ll give you a little preview below, but, first, let’s talk about my Monday in Meals!
BREAKFAST: Leftovers for the win! Breakfast was scrambled eggs, salsa, feta, red onions, and cilantro over mash potatoes, and it was so good! I’ll definitely have to remember this combo in the future!
WORKOUT: Monday at Salt Shack! I used #95 for the Front Squats and did about 15 C2B Pull-Ups and then scaled to Kipping Pull-Ups (aka I died) for the rest of the workout. I got 1+40. The Front Squats were brutal, especially after 5X2 Back Squats at #180. Oy. Quads on fire.
POST-WORKOUT: SFH Churro protein shake.
Then, a Pecan Sticky Bun iced coffee from Coffee Shack.
And half of a coconut donut, which was a “prop” for a video that I shot with Lucie. I mean, we couldn’t let a perfectly good donut go to waste!
SNACK: A batch of 2-ingredient Banana Coconut Cookies and a mug of eggnog tea.
To make cookies: Just combine 1/2 cup shredded coconut (I used sweetened) with a medium mashed banana. Form batter into 3-4 disks on parchment paper on a cookie sheet and then bake at 350 degrees F for 25 minutes. Allow to cool before eating. Makes 3-4 cookies.
DINNER: Teriyaki Chicken Drumsticks (from Real Food Slow Cooker Recipes) with peppers, onions, and carrots, over cauliflower rice mixed with brown rice. The drumsticks were incredible. The recipe is definitely a keeper!!
DESSERT: A bowl of Peanut Butter Puffins mixed with a big spoonful of peanut butter and mini chocolate chips
And… here’s a little preview of our brand new DTFN software!
Pictured below is part of a day of one of my client’s meal plans. We actually base each client’s weekly meal plan off just 3 days (that are set to their individual macronutrient prescription and activity level). The client alternates these 3 days for the entire week, typically based on their activity level (i.e. when they work out). We create our plans this way for three reasons:
- To make meal prep easy! That way, our clients aren’t cooking a million different meals and snacks on their prep day. It’s totally unrealistic to meal prep seven different breakfasts, lunches, dinners, and snacks every week, so we want it to be manageable and, thus, sustainable for the long-term.
- And, for this reason, we don’t want our clients buying a million different groceries/ingredients, which, of course, means less food and money waste.
- Finally, our clients get a whole new meal plan with all new recipes/foods each week of their plan, so they don’t get bored eating the same things over and over again. Our past (and present) clients tell us that getting their new meal plan each week is one of their favorite parts about DTFN!
And here’s an example of what our recipes look like. They’re all available online and include the macronutrient breakdown for each serving. All of our recipes are easy and really tasty! FYI: DFV stands for “dairy-free” and “vegetarian,” which helps us more easily find recipes when building our plans.
We actually had our first DTFN nutrition lecture over the weekend, so I’ll share a recap later this week!
from Carrots 'N' Cake http://ift.tt/2jirRL2